Katsudon
with Pickled Pea Salad and Tamari Cream
You can call this celery root preparation katsudon, or, if you were to flavor it differently, you could call it “schnitzel.” In either case, these planks of seasoned, roasted celery root with a crunchy crumb topping are meaty and satisfying. And, unlike the fried version, this technique is neat and easy. Add a quick-pickled salad and some lemon wedges, and you have a bright mid-winter dish.
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INGREDIENTS
- 3/4 cups short grain brown rice
- Salt*
- 1 pound celery root
- 2 tablespoons vegetable oil*
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 shallot
- 1/2 cup frozen peas
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons white miso
- 1 cup whole wheat Panko bread
- 1 lemon
- 2 tablespoons vegan mayonnaise
- 1 tablespoon tamari
- Romaine lettuce
- 1 1/2 teaspoons sesame seeds
- *not included
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INSTRUCTIONS
Heat the oven to 450ºF. Put the rice in a medium saucepan with 1 1/2 cups water and a pinch of salt and bring to a boil. Lower the heat so it bubbles gently but steadily; cover and cook, undisturbed, until the rice is tender and the water is absorbed, 20 to 25 minutes. Remove the pan from the heat and keep it covered.
Scrub, trim, and peel the celery root; cut it crosswise into 1/2- to 3/4-inch slices. Put the slices on a large rimmed baking sheet, drizzle with 1 tablespoon oil, and toss to coat. Spread the slices into a single layer, sprinkle with salt, and roast until they’re just golden, 10 to 15 minutes. Turn the slices and continue roasting until you can pierce them easily with a fork, another 5 to 10 minutes. Remove the pan from the oven and lower the heat to 400ºF.
Put the rice vinegar in a small pot along with 2 tablespoons water and the sugar and bring to a boil. Trim, peel, and thinly slice the shallot. Put the shallot and peas in a medium heatproof bowl. Carefully pour the boiling vinegar mixture over the vegetables and let cool.
Put the mustard and miso in a small bowl and stir to combine. Put the bread crumbs and the remaining tablespoon oil in another small bowl and toss to coat. Carefully spread the miso mixture on the top side of each celery root slice, sprinkle with the bread crumbs, and gently press to help them stick. Bake until the cutlets are golden brown, 5 to 10 minutes.
Rinse the lemon and halve it lengthwise; squeeze the juice from one half into a small bowl and cut the other half into two wedges. Combine 1 1/2 teaspoons of the lemon juice, the mayonnaise, and 1 1/2 teaspoons of the tamari in another small bowl and whisk until smooth. Taste and adjust the seasoning, adding more lemon or tamari if you’d like. Rinse and dry the lettuce; slice it into thin ribbons. Drain the pea mixture into a colander and return it to the bowl. Add the lettuce and toss. To serve, divide the rice among bowls, top with the cutlets and salad, and sprinkle with the sesame seeds. Pass the lemon wedges and sauce at the table.
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